March 26th 2014
paul.a.young is renowned for breaking the mould and he’s set to do it again with his latest creation.
Not only is Paul joining a select group of UK bean-to-bar chocolate makers (there are less than 10 throughout the country) his bars are also Europe’s first whole bean chocolate bars. Paul has created two whole bean chocolate bars, a 73% and 64% using a blend of Criollo, Trinitario and Forestero beans bought direct from Menakao in Madagascar.
Where other makers go through the time consuming process of shelling every bean, Paul has once again demonstrated his unique experimental approach by developing a chocolate bar that bypasses this process and avoids waste. The entire bean is granite ground with Billington’s Organic Unrefined Demerara sugar and the result is an intoxicating, soft-fruited chocolate bars with a distinct acidity and a unique nutty, toasted flavour, which is characteristic of the outer shell of the bean.
Paul says: “It’s the most exciting project for us at paul.a.young and it’s something we have been developing for some months. The cocoa bean is so precious and special that I didn’t want to waste any part of it. I’m so proud of what we have produced and I hope it will pave the way for others to try this new way of making bean-to-bar chocolate.”